This recipe has been shared from Recipe Keeper - the easy way to collect, organize and share all of your favorite recipes on your mobile, tablet, PC and Mac. Find out more and try it FREE today!

Download on the App Store Get it on Google Play Download from Windows Store Download on the App Store

Already have Recipe Keeper?


Serving size: SERVES 4


  • 1 whole VEAL or BEEF SHANK, 3 to 3½ pounds
  • KOSHER SALT and freshly ground
  • 6 tablespoons extra-virgin OLIVE OIL
  • 1 medium CARROT, cut in 1/4-inch-thick coins
  • 1 small SPANISH ONION, diced
  • 1 CELERY stalk, cut in 1/4-inch slices
  • Leaves from 1 bunch of fresh
  • THYME, chopped
  • 2 cups BASIC TOMATO SAUCE (page 220)
  • (page 141)
  • 2 cups dry WHITE WINE
  • Leaves from 1 bunch of flat-leaf PARSLEY
  • 1/2 cup PINE NUTS, toasted at 400°F. for 2 minutes
  • Zest of 1 LEMON
  • 1/4 cup freshly grated HORSERADISH
  • KOSHER SALT and freshly ground


  • 1. Preheat the oven to 375°F.
  • 2. Season the shank all over with salt and pepper. In a heavy bottomed, 6- to 8-quart casserole, heat the olive oil until smoking. Place the shank in the pan and brown all over for 12 to 15 min utes, turning with long-handled tongs to sear every surface. Remove the shank and set aside.
  • 3. Reduce the heat to medium, add the carrot, onion, celery, and thyme, and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes. Add the tomato sauce, chicken stock, and wine and bring to a boil. Return the shanks to the pan, mak ing sure they are submerged at least halfway; if not, add more stock. Cover the pan with a tight-fitting lid of aluminum foil. Braise in the oven for 2 hours, then remove the cover and cook another 30 minutes, until the meat is nearly falling off the bone.
  • 4. Just before the meat is done make the gremolata. In a small bowl, combine the parsley leaves, pine nuts, lemon zest, and horse radish and mix well by hand. Sprinkle with a little salt and pepper and set aside.
  • 5. Remove the casserole from the oven and let stand for 10 min utes before carving the shank and dividing among four warmed dinner plates, topped with the gremolata.


  • There is probably nothing more dramatic-or better to eat-than a whole veal shank. It's a showstopper; when we bring this out from the kitchen prior to carving it tableside, every head turns, and for good reason. The succulent meat and the delicious marrow are truly
  • impressive.


Don't have Recipe Keeper? Try it FREE today!

Download on the App Store Get it on Google Play Download from Windows Store Download on the App Store